Advances in Thermal and Non-Thermal Food Preservation (eBook)

Gaurav Tewari, Vijay Juneja (Herausgeber)

eBook Download: PDF

2008 | 1. Auflage
288 Seiten
John Wiley & Sons (Verlag)
978-0-470-27660-0 (ISBN)

Infos

Advances in Thermal and Non-Thermal Food Preservationprovides current, definitive and factual material written byexperts on different thermal and non-thermal food preservationtechnologies. Emphasizing inactivation of microorganisms throughthe application of traditional as well as newer and noveltechniques and their combinations, the book's chapterscover:

* * thermal food preservation techniques (e.g., retorting, UHT andaseptic processing),

* minimal thermal processing (e.g., sous-vide processing),and

* non-thermal food preservation techniques (e.g., high pressureprocessing and pulsed technologies).

Editors Tewari and Juneja give special emphasis to thecommercial aspects of non-conventional food preservationtechniques. As the most comprehensive and contemporary resource ofits kind, Advances in Thermal and Non-Thermal FoodPreservation is the definitive standard in describing theinactivation of microorganisms through conventional and newer, morenovel techniques.

Autor

Gaurav Tewari, PhD is CEO and President of Tewari De-Ox Systems, Inc. San Antonio, TX. Dr. Tewari has had a successful track record as an engineering scientist as well as an industrialist involved in commercialization of his packaging systems for global case-ready meat and poultry industry (patents pending). He has commercialized novel food processing and packaging systems for several North American Food Companies. He has worked at University of Manitoba, Lacombe Meat Research Center, University of Illinois Urbana-campaign, The National Center for Food Safety and Technology, University of Guelph and Guelph Food Technology Center. Vijay K. Juneja, PhD is Supervisory Microbiologist and Lead Scientist for the USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA. Among his numerous published works are his contributions as lead editor of and contributor to Control of Foodborne Microorganisms.

Inhalt

Preface.

Contributors.

1. Basic food microbiology.

Sadhana Ravishankar and Nicole Maks.

2. Thermal processing of liquid foods with or withoutparticulates.

Gaurav Tewari.

3. Aseptic processing.

Rakesh K. Singh.

4. UHT and aseptic processing of milk and milk products.

Nivedita Datta and Hilton C. Deeth.

5. Microwave and radiofrequency heating.

Gaurav Tewari.

6. Novel thermal processing technologies.

Antonio Vicente.

7. Sous vide and cook-chill processing of foods: conceptdevelopment and microbiological safety.

Vijay K. Juneja and Oscar P. Snyder.

8. Radio frequency heating: commercial developments.

Gaurav Tewari.

9. Active packaging: a non-thermal process.

Jung H. Han and John D. Floros.

10. The ozonation concept: advantages of ozone treatment andcommercial developments.

John S. Novak and James T.C. Yuan.

11. Electronic Pasteurization.

Suresh D. Pillai and Leslie A. Braby.

12. High pressure processing of foods.

Gaurav Tewari.

13. Pulsed electric field technology: effect on milk and fruitjuices.

Hilton C. Deeth, Nivedita Datta, Alexander I. V. Ross,Xuan T. Dam.

Index

Rezensionen

"This book is very valuable for engineers, researcher entrepreneursand students who are interested/ entrusted with research andtechnology transfer in the emerging area of food technology."(Indian Journal of Nutrition and Dietician, September 2008)

"The most comprehensive and contemporary resource of its kind."(Food Engineering and Ingredients, October 2008)

Produkt-Details

• Erscheint lt. Verlag: 3.3.2008
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Science & Technology • Lebensmittelforschung u. -technologie • Microbiology, Food Safety & Security • Mikrobiologie u. Nahrungsmittelsicherheit
• ISBN-10: 0-470-27660-6 / 0470276606
• ISBN-13: 978-0-470-27660-0 / 9780470276600